Chicken And Fresh Grapefruit Stir Fry Recipes

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STIR-FRIED CHICKEN AND VEGETABLES



Stir-Fried Chicken and Vegetables image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon peanut oil
2 to 3 cloves garlic, minced
1 tablespoon minced fresh ginger
1 pound boneless, skinless chicken breasts, cut into strips
1 medium onion, diced
2 cups sliced carrots
1 red bell pepper, seeded and sliced into thin strips
2 cups sugar snap peas
1 (15-ounce) can baby corn, drained
2 cups broccoli florets
1/4 cup reduced-sodium soy sauce
2 teaspoons cornstarch
1 cup reduced-sodium chicken broth

Steps:

  • Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly. Add onions, carrots, and peppers and cook 1 minute. Add snap peas, corn and broccoli and cook 2 minutes. Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.
  • Dissolve cornstarch in chicken broth in a small bowl and add to wok. Simmer 2 minutes, until sauce thickens. Serve over rice.

GRAPEFRUIT CHICKEN



Grapefruit Chicken image

This is a twist on orange chicken and is a favorite of my family. You can use chicken pieces or even a turkey.

Provided by Carmen Schmitz-Ziebell

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h10m

Yield 6

Number Of Ingredients 4

1 (3 pound) whole chicken, rinsed and patted dry
1 grapefruit, cut in half
1 tablespoon olive oil
½ teaspoon seasoned salt

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place chicken into a roasting pan, and squeeze the juice from the grapefruit halves all over and inside the chicken. Drizzle chicken with olive oil, and sprinkle with seasoned salt. Cover with aluminum foil.
  • Bake in the preheated oven, covered, for 45 minutes; remove foil, and bake until meat is no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Nutrition Facts : Calories 324.6 calories, Carbohydrate 5.1 g, Cholesterol 96.9 mg, Fat 19.3 g, Fiber 0.7 g, Protein 30.9 g, SaturatedFat 5.1 g, Sodium 169.6 mg, Sugar 3.7 g

CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY



Chicken & Veggie Stir-Fry Recipe by Tasty image

Getting take-out is a crave-worthy indulgence. And with our easy chicken veggie stir fry recipe, you can recreate the magic of a Chinese takeout right in your very own kitchen. Feel free to mix up the protein or vegetables depending on what you have in your fridge. The simple sauce packs a flavor punch that will bring the dish together, no matter what.

Provided by Robin Broadfoot

Categories     Dinner

Time 32m

Yield 6 servings

Number Of Ingredients 13

1 lb chicken breast, cubed
salt, to taste
pepper, to taste
1 lb broccoli florets
8 oz mushroom, sliced
3 tablespoons oil, for frying
3 cloves garlic, minced
1 tablespoon ginger, minced
2 teaspoons sesame oil
⅓ cup reduced sodium soy sauce
1 tablespoon brown sugar
1 cup chicken broth
¼ cup flour

Steps:

  • In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
  • In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
  • Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
  • Return the chicken and vegetables to the saucy pan, stir until heated through.
  • Serve with hot rice or noodles.
  • Enjoy!

Nutrition Facts : Calories 393 calories, Carbohydrate 23 grams, Fat 20 grams, Fiber 2 grams, Protein 27 grams, Sugar 4 grams

CHICKEN AND FRESH GRAPEFRUIT STIR-FRY



Chicken and Fresh Grapefruit Stir-Fry image

Make and share this Chicken and Fresh Grapefruit Stir-Fry recipe from Food.com.

Provided by TANBUG1998

Categories     Citrus

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 grapefruit, peeled
1 (8 ounce) can pineapple chunks, in unsweetened pineapple juice
1 tablespoon cornstarch
2 boneless skinless chicken breast halves (1/2 lbs.)
1 clove garlic, minced
1/2 tablespoon canola oil
1/4 lb snow peas, trimmed
2 green onions, sliced diagonally

Steps:

  • Peel and section GRAPEFRUIT over bowl; reserve juice.
  • Drain PINEAPPLE well; reserving juice.
  • Combine juices and add enough water to equal 1 cup of liquid.
  • Combine with CORNSTARCH and SOY SAUCE.
  • Rinse CHICKEN BREASTS and pat dry; remove any excess fat.
  • Cut across grain into thin strips.
  • In large non-stick skillet, sprayed with no stick cooking spray, stir-fry CHICKEN with GARLIC in OIL over medium heat for 5 minutes, or until lightly brown.
  • Add SNOW PEAS and cornstarch mixture; cook, stirring until thickened.
  • Add grapefruit, pineapple and green onions; heat.

GRAPEFRUIT CHICKEN



Grapefruit Chicken image

A ridiculously easy dish! If you want to complicate things a bit more you can brine the bird afore hand.

Provided by BothFex

Categories     Chicken

Time 1h40m

Yield 1 bird

Number Of Ingredients 6

1 roasting hen (about 4lbs.)
1 grapefruit
1 onion, thickly sliced (about 5 slices)
olive oil
salt (preferably kosher)
pepper (preferably fresh cracked)

Steps:

  • Preheat oven to 350*.
  • Remove neck and the rest of the organ"prize package" from the inside of the bird.
  • Discard or save for a later use (like stock).
  • Rinse bird.
  • Pat dry.
  • Rub olive oil all over bird.
  • Salt and pepper to taste.
  • Place onion slices in a roasting pan and place bird on slices.
  • Cut grapefruit in half.
  • Squeeze one half over bird.
  • Place used half of grapefruit in the cavity of the bird and tie legs together.
  • You can also fold the bird's wings back at this point if you want to.
  • Cook bird for about an hour and 15 minutes to an hour and a half or until leg joint is loose and juices run clear.
  • While bird is cooking use the other half of the grapefruit to"baste" the chicken.
  • If the chicken begins to get too dark (this can happen because of all the natural sugar in the grapefruit) cover loosely with foil.
  • When finished cooking.
  • Let it sit and rest for five minutes.
  • Then carve away!

Nutrition Facts : Calories 791.5, Fat 47.5, SaturatedFat 13.2, Cholesterol 339.4, Sodium 209.4, Carbohydrate 29.6, Fiber 1.9, Sugar 4.7, Protein 60.3

PORK GRAPEFRUIT STIR-FRY



Pork Grapefruit Stir-Fry image

For a refreshing change of pace, try this easy sweet-and-sour stir-fry. - Edie DeSpain, Logan, Utah.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 13

3 tablespoons cornstarch
3/4 cup thawed grapefruit juice concentrate
3/4 cup water
3 tablespoons soy sauce
1 tablespoon honey
1/2 teaspoon ground ginger
3 cups sliced zucchini
1 medium sweet red or green pepper, julienned
1 tablespoon canola oil
1-1/2 pounds pork tenderloin, cut into thin strips
3 medium grapefruit, peeled and sectioned
1 tablespoon sesame seeds, toasted
Hot cooked rice, optional

Steps:

  • In a small bowl, combine the cornstarch, grapefruit juice concentrate, water, soy sauce, honey and ginger; set aside. In a skillet or wok, stir-fry zucchini and red pepper in oil over medium-high heat until crisp-tender, 3-4 minutes. Remove and keep warm. Add half of the pork; stir-fry until no longer pink, about 4 minutes. Remove and keep warm. Repeat with remaining pork. , Add sauce to skillet; bring to a boil. Cook and stir until thickened, about 2 minutes. Return pork and vegetables to pan; stir until coated. Gently stir in grapefruit. Sprinkle with sesame seeds. Serve over rice if desired.

Nutrition Facts : Calories 320 calories, Fat 7g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 364mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 7g fiber), Protein 27g protein. Diabetic Exchanges

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